Buttermilk Cheddar and Chive Bread
Serves: 1 (9x5-inch) loaf
 
Ingredients
  • 3 cups all-purpose flour, plus more for dusting
  • 1⁄4 cup sugar
  • 2 3⁄4 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 4 large eggs, divided
  • 2 large egg yolks
  • 2⁄3 cup warm whole buttermilk (120° to 130°)
  • 3⁄4 cup unsalted butter, softened
  • 1 1⁄2 cups shredded Cheddar cheese
  • 1⁄3 cup chopped fresh chives
  • 1⁄3 cup sliced green onion
  • 1 tablespoon water
Instructions
  1. Spray a 9x5-inch loaf pan with cooking spray.
  2. In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt. Using the paddle attachment, with mixer on low speed, add 3 eggs, egg yolks, and warm buttermilk, beating until mixture comes together, 2 to 3 minutes. (If mixture remains too dry and crumbly, add more buttermilk, 1 tablespoon at a time.) Increase mixer speed to medium-high, and beat for 6 minutes.
  3. Switch to the dough hook attachment. With mixer on medium speed, add butter in three additions, beating until combined after each addition. Increase mixer speed to medium-high, and beat until a smooth and elastic dough forms and pulls away from sides of bowl. (If dough does not pull away from bowl, add more flour, 1 tablespoon at a time.)
  4. In a small bowl, combine cheese, chives, and green onion.
  5. In another small bowl, whisk together 1 tablespoon water and remaining 1 egg.
  6. Turn out dough onto a heavily floured surface, and divide into 3 portions. Roll 1 dough portion into a 16x12-inch rectangle. Brush one long side of dough with egg wash. Sprinkle one-third of cheese mixture over dough. Starting at long side opposite border, roll up dough, jelly roll style, pressing seam to seal. Place on a baking sheet. Repeat procedure with remaining dough and remaining cheese mixture. Braid all three ropes together, and tuck ends under. Place braid in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 1 1⁄2 to 2 hours. (Alternatively, dough can be made 1 day in advance, and refrigerated overnight.)
  7. Preheat oven to 350°.
  8. Brush top of dough with remaining egg wash.
  9. Bake for 30 minutes. Loosely cover with foil, and bake until an instant- read thermometer inserted in center registers 190°, about 25 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool on a wire rack. Serve slightly warm.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/buttermilk-cheddar-and-chive-bread/